Cinnamon Swirl Cheesecake

I can’t believe I’m FINALLY sharing this cheesecake recipe! The first time I ever made it was over a year ago. I took it to a Christmas party and it was a big hit. I kept meaning to make it again so I could photograph it and post the recipe here, but it just never happened. And then so much time went by that I think I actually forgot about it a little bit.

I randomly remembered this cheesecake recently and could NOT believe I’d forgotten about it. It’s surprising, really, considering how much I love cinnamon flavored things. And how I made this Apple Butter Cinnamon Roll Cake back in September. If anything were to jog my memory, it should have been that!

This cheesecake is seriously one of my favorite things I’ve ever made. A) It’s cheesecake. B) It’s super creamy thanks to the addition of some Greek yogurt. C) Do you SEE THAT CINNAMON SWIRL? And D) It’s got cinnamon chips in it.

You don’t *have* to use cinnamon chips, mainly because I don’t know where you can actually buy them in a store. But if you happen to have some, now is the time to use them. I bought two bags online forever ago, and save them for special occasions. Like cheesecake.

This time, I took this cheesecake to a friend’s house on Monday night for the National Championship game! Talk about a stressful football game. But it was SO good. There were plenty of stress-eating snacks, and then we busted out the cheesecake after halftime. It lasted approximately 16 minutes. #goals

Which, coincidentally, is the number of national championships Alabama has now. 😉

Preheat oven to 350*F. Spray a 9-inch springform pan with nonstick spray. Wrap the bottom of the pan in foil, making sure to come up over the sides, completely wrapping the pan in foil. (This will prevent anything from leaking onto the bottom of your oven, which shouldn't happen, but better safe than sorry!)

Combine graham cracker crumbs and melted butter in a bowl. Stir until crumbs are completely coated. Press crumbs evenly into the bottom of the springform pan.

for the cinnamon swirl filling

Combine all ingredients in a bowl and whisk until smooth. Transfer to a piping bag or Ziploc bag.

Pour half of the cheesecake filling into the springform pan, smoothing out with a spoon if necessary. Cut the tip off the piping bag and pipe a swirl of cinnamon filling over the cheesecake. (Use about half of the filling.) Sprinkle with cinnamon chips.

Spoon the remaining cheesecake over the filling and cinnamon chips. Pipe another large swirl of cinnamon filling over the top.

Lightly tap the springform pan against the counter to release any air bubbles.

Bake for 1 hour. Turn off oven, crack the oven door, and let the cheesecake sit for 30 minutes. Remove cheesecake from oven and run a knife around the inside of the pan. Let cheesecake cool completely. Cover and chill for 6 hours or overnight.

Notes

Recipe frombethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

I’ve totally found cinnamon chips at my grocery store before! IDK if it’s seasonal though so I should prob start hunting them down. This cheesecake looks amazing I’m so glad you remade it to share with us!

This looks incredible! I saw it on Facebook and just couldn’t resist clicking over and checking it out. The swirl hypnotized me 😉 Pinning for later for sure! Also I’ve seen cinnamon chips at the grocery store by the chocolate chips before, but I’ve never paid enough attention to see if they were seasonal or not. I’ll totally have to buy some for this cheesecake!